15-Minute Vegetarian Sushi Bowl
This vegetarian sushi bowl is my go-to when I want something fresh, fast, and packed with crunch. It has all the flavors of a sushi roll, deconstructed into a bowl you can throw together in 15 minutes.
All you need is cold sushi rice, crisp vegetables, and a quick spicy mayo dressing. It is endlessly customizable and works any night of the week.
What Makes This Bowl So Satisfying
I keep coming back to this bowl because it delivers big flavor with almost no cooking. The contrast between cold, tangy rice and crisp, cool vegetables feels like a treat without any fuss.
Every bite has a different texture. Creamy avocado, snappy cucumber, and the umami punch of soy and nori hit all the right notes.
I often make it when the fridge is full of odds and ends. You can toss in whatever raw veggies you have on hand and it still works.
Ingredients
- 2 cups cooked sushi rice, cooled: leftover rice works best here, or use a quick-cook instant sushi rice
- 1 English cucumber: thinly sliced, no need to peel
- 1 ripe avocado: diced
- 1 cup shredded carrot: from about 2 medium carrots
- ½ cup shelled edamame: thawed if frozen
- 2 sheets nori: cut into thin strips with scissors
- 2 tablespoons pickled ginger: for that authentic touch
- 1 tablespoon sesame seeds: for sprinkling
For the spicy mayo:
- 2 tablespoons soy sauce: or tamari for gluten-free
- 1 tablespoon rice vinegar: unseasoned for a clean tang
- 1 teaspoon toasted sesame oil: a little goes a long way
- 1 to 2 teaspoons sriracha: adjust to your heat level
- 2 tablespoons mayonnaise: use vegan mayo to keep it plant-based
Variations / Substitutions
- Add a protein: pan-fry cubed firm tofu or tempeh with a splash of soy sauce, then pile it on top.
- Swap the greens: try baby spinach or shredded romaine under the rice for an even fresher crunch.
- Go gluten-free: replace the soy sauce with tamari and check that your sriracha is gluten-free.
- Skip the mayo: drizzle with a simple mix of soy sauce, rice vinegar, and sesame oil for a lighter bowl.
Katsu Sauce is a homemade sauce that goes great with this bowl.
How to Make Vegetarian Sushi Bowl
Step 1: Slice the Veggies
Cut the cucumber into thin rounds. Shred the carrot using a box grater or julienne peeler. Dice the avocado and snip the nori into thin strips with kitchen scissors. Set everything aside on a cutting board so assembly goes fast. If your rice isn’t cold yet, spread it on a plate and pop it in the fridge for 5 minutes.
Step 2: Whisk the Dressing
In a small bowl, combine the 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1 to 2 teaspoons sriracha. Whisk in the 2 tablespoons mayonnaise until smooth. Taste and add a pinch of sugar if you like it a little sweeter.
Step 3: Assemble the Bowls
Divide the cold sushi rice between two wide bowls. Arrange the cucumber, carrot, edamame, diced avocado, and nori strips in neat piles on top. Scatter the pickled ginger and sesame seeds over everything. Drizzle the spicy mayo dressing on top and serve right away, while everything is cool and crisp.
Tips for the Best Sushi Bowl
- Cold rice is key. Warm rice makes the bowl feel heavy; if you’re in a hurry, spread freshly cooked rice on a tray and refrigerate for 10 minutes.
- Squeeze a little lemon juice over the avocado after dicing to keep it from turning brown before you serve.
- Prep all your toppings first. Once the dressing hits the bowl, you want everything ready to go so the nori stays crisp.
Scale it for a crowd:
| Ingredient | 2 servings | 4 servings |
|---|---|---|
| Cooked sushi rice | 2 cups | 4 cups |
| Cucumber | 1 | 2 |
| Avocado | 1 | 2 |
| Shredded carrot | 1 cup | 2 cups |
| Edamame | ½ cup | 1 cup |
| Nori sheets | 2 | 4 |
| Soy sauce | 2 tbsp | 4 tbsp |
| Mayonnaise | 2 tbsp | 4 tbsp |
Storing Components and Leftovers
Store the rice and toppings separately in airtight containers in the fridge for up to 3 days. Keep the dressing in a small jar. Assemble the bowls just before eating so the nori stays crisp. The avocado browns over time, so slice it fresh if you can.
What to Serve With This Sushi Bowl
A small bowl of miso soup brings a warm, salty contrast that rounds out the meal. Steamed edamame with a sprinkle of flaky sea salt works, too. For something extra crunchy, pair it with a quick cucumber salad dressed with rice vinegar and a pinch of sugar.
Frequently Asked Questions
Can I use brown rice instead of sushi rice?
Yes, brown rice works. Cook it according to the package and season with a little rice vinegar while warm, then let it cool completely.
Can I make this bowl gluten-free?
Absolutely. Use tamari instead of soy sauce and check that your sriracha is labeled gluten-free. The bowl is naturally gluten-free otherwise.
Is there a good substitute for nori?
You can skip it, but you will miss the sea flavor. Sprinkle furikake (a Japanese seasoning) on top for a similar salty kick.
Can I add a protein to make it more filling?
Sure. A soft-boiled egg, pan-fried tofu, or even chickpeas tossed in soy sauce all work well.
Can I use quinoa instead of rice?
Yes, quinoa makes a great high-protein base. Cook it, season with a splash of rice vinegar and salt, and let it cool before using.
Vegetarian Sushi Bowl Recipe
Ingredients
Method
- Slice the cucumber, shred the carrot, dice the avocado, and cut the nori into thin strips. Set aside.
- In a small bowl, whisk together the 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 to 2 teaspoons sriracha, and 2 tablespoons mayonnaise until smooth.
- Divide the rice between two bowls. Top with cucumber, carrot, edamame, avocado, nori, pickled ginger, and sesame seeds. Drizzle the dressing on top and serve immediately.
Notes
